Bagels

        Known in some parts as ‘water bagels’. If the secret ingredient, as New Yorkers contend, is indeed the water, out-of-town bakers are out-of-luck. This recipe produces a good replica in any event.

1 ½ cups slightly warm water

1 ½ teaspoons instant Fleischmann’s yeast

1 tablespoon oil

1 tablespoon sugar

2 teaspoons malt powder or syrup

2 teaspoons kosher salt

4 ½ - 5 ½ cups bread flour

Kettle water: 6 quarts of water

2 tablespoons malt powder or syrup

1 teaspoon kosher salt

Whisk together water, yeast, oil, sugar and malt. Stir in one cup of flour, then salt, then most of remaining flour. Knead 10-12 minutes to make a very stiff dough. Cover and let dough rest on a board about 10 minutes.

Meanwhile, line two large baking sheets with baking parchment and sprinkle generously with corn meal. Fill a large soup pot or Dutch oven three quarters full with water. Add the malt and salt. Bring water to a boil.

Preheat oven to 450 F.

         Divide dough in 10 to 12 sections and form into 10 inch long strips. Roll the ends together to seal and make a ring. Place on a very lightly floured surface near your stove. Let bagels rest 15 to 20 minutes. Bagels should have a ‘half proof’ - they should rise half way or appear puffy.

         Prepare two more baking sheets. Line one with a kitchen towel, the other with parchment paper, which has been sprinkled with corn meal (optional). Reduce water to simmer and add bagels a few at a time. Allow coming to surface and simmering thirty seconds. Turn over and cook other side about 45 seconds (total 1-½ minutes). Place on prepared, towel-lined baking sheet. Leave plain or sprinkle on topping of choice.

         Place in oven, reduce heat to 425 F. and bake until done, about 17-22 minutes, turning bagels once, when almost baked. If you have a baking stone, finish bagels on the stone directly.

The ‘everything’ bagel:

Sprinkle on to taste a variety of toppings including minced onion flakes, poppy seeds, granulated garlic, and coarse salt.

Montreal Bagels

Montreal bagels are traditionally made in a wood fired oven. They are enriched with honey, eggs and oil. No salt in the dough - this makes the taste of the sesame or poppy seed coating really shine through. Montreal bagels are usually less dense than American bagels. Bon -appetite.

1 ¼ cups slightly warm water

1 ¾ teaspoons yeast

3 tablespoons sugar

3 tablespoons honey

1 tablespoon beaten egg

3 tablespoons vegetable oil

1 teaspoon malt syrup or powder (

4 ½ - 5 ½ cups (approx.) bread flour

Garnish:

1 ½ cups sesame seed or poppy seeds (or half and half)

Kettle water:

6 qt. Dutch oven

¼ cup honey

1 teaspoon kosher salt

Whisk together the water, yeast, sugar, honey, egg, vegetable oil and malt. Stir in one cup of the flour and most of the remaining flour. Knead 10-12 minutes to form stiff, smooth dough. Cover and let rest 10 minutes.

             Line one large baking sheet with a kitchen towel, another with baking parchment. Fill Dutch oven to three-quarters with water. Add honey and salt. Bring water to a boil.

Meanwhile, divide dough into 12 to 14 sections and form into 10 inch strips. Form these into bagel rings and place on cookie sheet. Let rise 12-16 minutes until bagels are very slightly puffed up.

Preheat oven to 450 F.

Boil bagels about 1 ½ minutes each, turning over once. Place on towel- lined sheet first to dry a bit. Sprinkle generously with sesame or poppy seeds (Montreal bagels are more seeded than regular bagels) and place on parchment-lined sheet.

   Place in oven, reduce heat to 425 F. Bake until done, about 15-22 minutes, turning bagels over once when they are just about done.

                            Bagel Recipes from Baker Boulanger